If the
world doesn’t end tomorrow, I recommend that you try this out at some point. I think
it might be, along with the sausage and apple hot pot one of the most
grown-up things I have ever made. It is rich and perfect for winter, one of
those vegetarian recipes that really does tick all the ‘depth of flavour’
boxes. Also, as it only uses a small amount of wine – you can drink the rest!
If wine isn’t really your thing, I recently discovered that Sainsburys are
selling mini bottles of wine, 3 for £5. This is great for if you want to cook
with wine but not necessarily open a whole bottle, or just really don’t want to
drink a whole bottle.
I know
that most of the time I come across as quite a confident cook, but in reality I’m
really not. In theory I know how to make most things because I watch so much
cooking television, but no matter how many hours of ‘Great British Bake Off’, I
still can’t pluck up the courage to make my own bread or pastry. It’s weird
really because cake and macaroons hold no fear for me. I think that I just don’t
trust/understand the alchemy that is yeast, and have nightmares about the
dreaded ‘soggy bottom.’ I’m a bit of a scaredy-cat really – I stopped riding my
bike aged seven because I didn’t like how it went faster going downhill, and don’t
even get me started on ice skating or cable-cars. What this means, is that in
terms of baking, my fear of pastry even spread to the ready-made frozen stuff,
and this was in fact the first time I have used it. Now I don’t normally own up
to this sort of thing, but I feel that I need to tell you, because the photograph of the little pies doesn’t look so brilliant. It’s all a
learning curve I suppose, and they tasted amazing anyway.
Ingredients (makes enough for 6-8 small pies, 1
big one or a stew for approx. 4 people)
200g cooked chestnuts (such as
Merchant Gourmet vacuum packed)
2 bay leaves
1 sprig fresh rosemary
200ml red wine
300ml vegetable stock
25g butter (I don’t normally cook
with butter, but it really makes this dish - can use vegan margarine)
1tbsp olive oil
12 shallots or baby onions, peeled
& cut in half
400g chestnut mushrooms, cut into
quarters
2 tbsp Beurre Manie (1 tbsp flour
mixed to a paste with 1 tbsp softened butter/marg– I used a microwave to help this
process)
2 tsp (not heaped) Dijon mustard
2 tbsp flat leaf parsley, finely
chopped
Salt and freshly ground black pepper
2 sheets of puff pastry (some ready made pastry in supermarkets is actually vegan)
Method
Melt the butter in a frying pan, add
the olive oil to stop it burning and fry the onions until slightly browned,
about 5 minutes. Add the mushrooms, bay leaves and rosemary and cook for a
further 4-5 minutes.
Add the chestnuts, red wine and
vegetable stock. Bring to the boil and simmer for 20-30 minutes until the
onions are soft, stirring occasionally.
Stir in the mustard and flat leaf
parsley and season to taste with salt and freshly ground black pepper.
If serving this as a stew, you can
serve it immediately or reheat – it reheats really well, but does get a little
too thick if left on a low heat for a long period of time.
If making this into pastry, let the
mixture cool down completely (information I know thanks to the ‘wellington’
challenge on Great British Bake Off). I tried some small squares of pastry into
triangles, and some larger rectangles of pastry into squares. Whatever shape
you do, you will get about 4 from each sheet of pastry.
Dollop a spoonful of the mushroom
mixture into the pastry, being careful not to go to the edges (I failed). Fold the
pastry over carefully to create your desired shape, and crimp the edges closed
with a fork.
Brush the pastries with a little milk
and bake in a pre-heated oven (180-200c) for roughly 25 minutes or until puffed
and golden.
 |
| not the prettiest, but tasted amazing |
